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1
Biosurfactants as Emerging Additives in Food Processing
Biosurfactants as Emerging Additives in Food Processing
Material Type:
Livro 		Adicionar ao Meu Espaço

Biosurfactants as Emerging Additives in Food Processing

Denise Maria Guimarães Freire Lívia Vieira de Araújo; Frederico de Araujo Kronemberger; Marcia Nitschke

Passos, Maria Laura; Ribeiro, Claudio P., eds. Innovation in food engineering : new techniques and products Boca Raton : CRC Press, 2010

Boca Raton CRC Press 2010

Localização: IQSC - Inst. Química de São Carlos    (P12840 ) e outros locais(Acessar)

2
Development of e-learning modules as innovative food study materials in ISEKI_food 3 and ISEKI_mundus 2 working groups
Development of e-learning modules as innovative food study materials in ISEKI_food 3 and ISEKI_mundus 2 working groups
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Development of e-learning modules as innovative food study materials in ISEKI_food 3 and ISEKI_mundus 2 working groups

Mustapha Missbah El Idrissi Ferruh Erdogdu; Semih Ötles; Anna McElhatton; Paulo José do Amaral Sobral; Kristberg Kristbergsson; Jorge Oliveira; Cristina L. M Silva; International ISEKI_Food Conference (2. 2011 Milan, Italy)

Book of Abstracts; bridging training and research for industry and the wider community Porto : Escola Superior de Biotecnologia-Universidade Católica Portuguesa, 2011

Porto Escola Superior de Biotecnologia-Universidade Católica Portuguesa 2011

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2011 Dev ) e outros locais(Acessar)

3
Effect of the PH, glycerol and sorbitol in the gelatinization of the starch and flour of amaranth (Amaranthus cruentus)
Effect of the PH, glycerol and sorbitol in the gelatinization of the starch and flour of amaranth (Amaranthus cruentus)
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of the PH, glycerol and sorbitol in the gelatinization of the starch and flour of amaranth (Amaranthus cruentus)

Delia Rita Tapia Blácido Paulo José do Amaral Sobral; F. C Menegalli; Congreso Iberoamericano de Ingeniería de Alimentos (5. 2005 Puerto Vallarta, México)

CIBIA V : libro de artículos en extenso Puerto Vallarta, 2006

Puerto Vallarta 2006

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2006 Eff ) e outros locais(Acessar)

4
Optimal design of continuous thermal processing with plate heat exchangers
Optimal design of continuous thermal processing with plate heat exchangers
Material Type:
Livro 		Adicionar ao Meu Espaço

Optimal design of continuous thermal processing with plate heat exchangers

Jorge Andrey Wilhelms Gut 1976- José Maurício Pinto 1965-

Erdogdu, Ferruh, ed Optimization in Food Engineering Boca Raton, FL, CRC Press, 2009

Boca Raton, FL CRC Press 2009

Item não circula. Consulte sua biblioteca.(Acessar)

5
Encapsulation of beta-carotene in solid lipid particles a comparison between micro and nano systems
Encapsulation of beta-carotene in solid lipid particles a comparison between micro and nano systems
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Encapsulation of beta-carotene in solid lipid particles a comparison between micro and nano systems

Graziela Veiga de Lara Gomes Thais Ribeiro Borrin; Izabella Aline Silva Simplício; Samantha Cristina de Pinho; International ISEKI_Food Conference (2. 2011 Milan, Italy)

Book of Abstracts; bridging training and research for industry and the wider community Porto : Escola Superior de Biotecnologia-Universidade Católica Portuguesa, 2011

Porto Escola Superior de Biotecnologia-Universidade Católica Portuguesa 2011

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2011 Enc ) e outros locais(Acessar)

6
Encapsulation of beta-carotene in solid lipid microparticles of stearic acid evaluation of stability and microstructural aspects
Encapsulation of beta-carotene in solid lipid microparticles of stearic acid evaluation of stability and microstructural aspects
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Encapsulation of beta-carotene in solid lipid microparticles of stearic acid evaluation of stability and microstructural aspects

Graziela Veiga de Lara Gomes Thais Ribeiro Borrin; Izabella Aline Silva Simplício; J. C. G Tedesco; L P Cardoso; Samantha Cristina de Pinho; International Congress on Engineering and Food (11. 2011 Athens, Greece)

Proceedings iCEF; food process engineering in a changing world Athens : International Association for Engineering and Food, 2011

Athens International Association for Engineering and Food 2011

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2011 Enc ) e outros locais(Acessar)

7
Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd), rice, potato, cassava, wheat and corn starches
Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd), rice, potato, cassava, wheat and corn starches
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd), rice, potato, cassava, wheat and corn starches

P. C. Araújo-Farro Paulo José do Amaral Sobral; F. C Menegalli; Mercosur Congress on Chemical Engineering (2. 2005 Rio de Janeiro, RJ); Mercosur Congress on Process Systems Engineering (4. 2005 Rio de Janeiro, RJ)

ENPROMER 2005 : proceedings Rio de Janeiro : UFRJ, 2005

Rio de Janeiro UFRJ 2005

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2005 Com ) e outros locais(Acessar)

8
Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd) starch, rice, potato, cassava, wheat and corn starches
Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd) starch, rice, potato, cassava, wheat and corn starches
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd) starch, rice, potato, cassava, wheat and corn starches

P. C. Araújo-Farro Paulo José do Amaral Sobral; F. C Menegalli; Mercosur Congress on Chemical Engineering (2. 2005 Rio de Janeiro, RJ); Mercosur Congress on Process Systems Engineering (4. 2005 Rio de Janeiro, RJ)

ENPROMER 2005 : abstracts Rio de Janeiro : UFRJ, 2005

Rio de Janeiro UFRJ 2005

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2005 Com ) e outros locais(Acessar)

9
Edible coating as an oil barrier or active system
Edible coating as an oil barrier or active system
Material Type:
Livro 		Adicionar ao Meu Espaço

Edible coating as an oil barrier or active system

M. García V Bifani; C Campos; M. N Martino; Paulo José do Amaral Sobral; S Flores; C Ferrero; N Bertola; N. E Zaritzky; L Gerschenson; C Ramírez; A Silva; M Ihl; F. C Menegalli

Gutiérrez-López, G. F.; Barbosa-Cánovas, G. V.; Welti-Chanes, J.; Parada-Arias, E., ed Food engineering : integrated approaches New York : Springer, 2008

New York Springer 2008

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2008 Edi ) e outros locais(Acessar)

10
Evaluation of blends of gelatin and soy protein isolate as wall materials in microencapsulation of casein hydrolysate
Evaluation of blends of gelatin and soy protein isolate as wall materials in microencapsulation of casein hydrolysate
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Evaluation of blends of gelatin and soy protein isolate as wall materials in microencapsulation of casein hydrolysate

Carmen Silvia Fávaro-Trindade Aline dos Santos Santana; Edneli Soraya Monterrey-Quintero; Flavia Maria Netto; IFT Annual Meeting and Food Expo (2009 Anaheim, CA, United States of America)

Book of Abstracts IFT Anaheim : Institute of Food Technologists, 2009

Anaheim Institute of Food Technologists 2009

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2009 Eva ) e outros locais(Acessar)

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Deste Autor:

  1. Sobral, P
  2. Tadini, C
  3. Telis Romero, J
  4. Telis, V
  5. Menegalli, F

Neste Assunto:

  1. Engenharia De Alimentos
  2. Tecnologia De Alimentos
  3. Alimentos
  4. Food
  5. Food Industry And Trade

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.